Industry News | March 22, 2016

Boudin Bakery Freshens Up with Three Spring Salads

image used with permission.

Boudin Bakery, home of The Original San Francisco Sourdough, introduced three new Spring Salads at its Boudin SF locations, which offer a unique fast-casual dining experience serving breakfast, lunch, and dinner. Available for a limited time, the new salads were inspired by global flavors and feature a colorful mix of seasonal ingredients, like beets, green beans, and mangos. In addition to the three seasonal salads, last spring’s guest favorite, the Lemony Couscous Salad, will make a much anticipated return to the menu as a seasonal item.

Each generously portioned salad is made-to-order and accompanied by Boudin’s signature fresh-baked sourdough bread:

  • Forbidden Rice & Chicken Sesame – baby spinach, black rice, all natural chicken, Granny Smith apples, garbanzo beans, pickled red onion, goat cheese, and house-made sesame dressing (contains sesame oil)
  • Bacon, Blue & Beets – spring mix, all natural chicken, red onion, roasted golden, and red beets, green beans, Applewood smoked bacon, blue cheese, spiced walnuts, and ranch dressing (contains nuts)
  • Mango & Red Quinoa – crisp chiffonade romaine and spicy baby arugula lettuces, red quinoa, refreshing mango, red grapes, red onion, almonds, and goat cheese all tossed in house-made mango citrus vinaigrette (add chicken for $2.29) (vegetarian, contains nuts)
  • Lemony Couscous – spring mix, Israeli Couscous, Feta cheese, garbanzo beans, cucumber, grape tomatoes, Kalamata Olives, roasted red pepper, red onion, parsley, and creamy lemon dressing

 “Each of our new salads offer an abundance of fresh ingredients to create satisfying textures, from crunchy apples to creamy Goat cheese and vibrant flavors inspired by peak seasonal produce and global culinary trends,” says Alan Skversky, Boudin Bakery’s corporate chef. “Our generously portioned salads, perfect for lunch or dinner, deliver memorable flavors and a freshness that Boudin’s guests crave.”

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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